BBQ rock star – Moroccan lamb

Yeh, it’s Winter.  So what.  I still brave the cold occasionally to get my grill on.

This super tasty little number falls under the kitchen witchcraft category because, well, it’s ridiculously easy.  And so good.

A few years ago this was the only meal with flavour the food bogan would eat.  So serious witchcraft indeed.

Most folks have these ingredients in their pantry (and can liberate a stray lemon from somewhere..).


1 t ground cumin
1 t ground coriander
1 t paprika
1/2 t salt
2 T lemon juice
1 or 2 T olive oil

Simply mix all the ingredients into a sloppy paste.

My favourite meat for this marinade/paste is lamb, either lean chops or rump steaks.  It also works ok with beef and chicken fillets.

Simply coat the meat in the paste and BBQ.  No marinade time required, just instant flavour.  Literally 5 mins from start to sizzle.

Don’t overcook your lamb, (medium feels firm-ish but still springy when prodded with the tongs) cover and rest for a few mins.  Eat.  I love my Morroccan lamb with some Greek yoghurt mixed with finely chopped coriander and cucumber.

For the chilli freaks, add some dried flakes to the paste to appease your heat-o-meter.